Chunky Salsas

Name: Chunky Salsas
Yield: Each recipe makes about 2 cups (12 oz/370 g)
Cuisine: Mexican
Ingredients: White onion, ⅓ cup (2 oz/60 g) finely chopped; Fresh cilantro leaves, 3 tablespoons chopped; Red Fresno or serrano chile, 1 tablespoon finely chopped; Red Fresno or serrano chile, 1 tablespoon finely chopped; Garlic, 1 small clove, chopped; Sea salt, ½ teaspoon; Ripe tomatoes, 1 lb (500 g), cored, seeded, and chopped; Green onions, 2, including tender green tops, thinly sliced; Red onion, ¼ cup (1½ oz/45 g) finely chopped; Ripe mangoes, 2; Fresh lime juice, 1½ teaspoons; Fresh lime juice, 1 tablespoon; Fresh orange juice, 1 tablespoon; Habanero chile, ½, finely chopped; Green onions, 2, including tender green tops, thinly sliced; Sea salt and freshly ground pepper; Sea salt and freshly ground pepper; Orange zest, 1 teaspoon grated

Preparation info

Each recipe makes about
2 cups

Difficulty
Easy

Appears in

Better From Scratch

By Ivy Manning

Published 2014

About

Mexican cuisine is memorable largely because of the freshness of the ingredients, so it makes no sense to buy jarred salsa when you can easily make outstanding salsas at home. These two “go-to” recipes are popular favorites. For a third classic salsa, see Tomatillo Jalapeño Salsa.

Ingredients

For Pico de Gallo

White onion, ⅓ cup (2 oz/60 g) finely chopped
<

Americas
Mexico
Starter
Gluten-free
Vegan
Central America

Method

For Pico de Gallo

Using a mortar and pestle, mash together 3 tablespoons of the onion, the cilantro, chile, garlic, and salt until a paste forms. Transfer the paste to a bowl, add the remaining onion, the tomatoes, and lime juice, and stir with a spoon to mix we